Acorn Squash Soup Recipes Vegan
A bit of a produce shop-a-holic, I’ve been known to return home from the farmers’ market with enough acorn squash to feed a small village, only to double up at the grocery store, because it’s always on sale. This hearty, warm Acorn Squash Soup, abundant with fall flavors, is my latest, greatest way to work through my supply.
As we enter the fall and winter months, it’s easy to feel down about the dwindling of fresh seasonal produce. But don’t doubt that a trip to a winter market (or the seasonal section of the grocery store) will lead to healthy, super satisfying meals.
Its thick and creamy texture, the deep notes of caramelization from the roasted squash, savory herbs, and a touch of honey work together to taste like the epitome of holiday comfort.
Vegetarian Stuffed Acorn Squash Recipe
Most often people tend to think of acorn squash as a side, like this popular Baked Acorn Squash Slices with Brown Sugar and Pecans. But acorn squash will just as easily steal the show as a hearty main (here’s looking at you, Sausage Stuffed Acorn Squash!).
That’s what makes acorn squash so versatile! It pairs well with turkey, ham, and other holiday main-dish staples. Yet it will stand alone no problem for a simple, healthy weeknight dinner.
Especially this time of year when I find myself eating more indulgently around the holidays, it’s soothing to have a weeknight dinner that doesn’t feel like a tasteless sacrifice. This is an ideal vegetarian option too (just like my Vegetarian Chili recipe)!
Honeynut Squash Soup • Bakerita
This recipe leans toward the classic, cozy fall savory flavors (hints of nutmeg, sage, and thyme gleam throughout) while still packing impressive nutrition.
The rich and nutty flavor of caramelized roasted squash gives instant backbone to the soup. Plus, you do not have to peel acorn squash for soup. It’s a multitasker’s dream vegetable!
You can roast it hands-free, letting the quash create its own fantastic flavor, while you attend to other tasks in the house.
Roasted Butternut Squash Soup {with Coconut Milk}
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
To make acorn squash soup vegan, swap the honey for pure maple syrup, the butter for additional olive oil, and the Parmesan cheese for nutritional yeast. Add 1 tablespoon freshly squeezed lemon juice.
Still, when does that stop me from going for the extra pizzazz?! Here are a few topping options to add to feel truly gourmet:
Creamy Roasted Acorn Squash Soup (vegan And Dairy Free)
Now if you make any squash soup a frequent go-to in your repertoire, feel free to add small twists to keep it new and exciting.
Acorn squash soup and a crisp Sauvignon Blanc or medium-bodied Chardonnay would be wonderful together. For a red wine option, try an American Zinfandel.
Serving: 1 (of 6); without crispy sage topping Calories: 245 kcal Carbohydrates: 35 g Protein: 4 g Fat: 12 g Saturated Fat: 4 g Cholesterol: 13 mg Potassium: 849 mg Fiber: 4 g Sugar: 8 g Vitamin A: 4750 IU Vitamin C: 29 mg Calcium: 139 mg Iron: 2 mg
Vegan Stuffed Acorn Squash
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!This acorn squash soup recipe comes together in three easy steps: roast, simmer, and blend. It's creamy, cozy, and flavorful--perfect for a cold night.
I’ve had a stash of this acorn squash soup in my freezer for the last couple of weeks, ready and waiting for the type of cold fall day that necessitates creamy orange soup. Well, last weekend, that day finally came. Saturday arrived, chilly and crisp, and I knew that this acorn squash soup would hit the spot. I heated up a bowl for lunch, and I enjoyed it so much that I polished off the rest on Sunday. This weekend, I’m definitely making more.
This acorn squash soup is sublimely creamy (but not from cream!), and it’s deliciously seasoned with woodsy thyme, warming nutmeg, and cayenne for kick. If you’re trying to stay cozy in cold weather, I can’t recommend it enough.
Acorn Squash Soup {healthy & Easy}
First, roast the squash. Cut the squash in half vertically and scoop out the seeds. Rub the cut sides with olive oil and sprinkle them with salt and pepper. Place the squash halves, cut side down, on a parchment-lined baking sheet. Wrap the garlic cloves in a piece of foil with a drizzle of olive oil and add it to the baking sheet. Roast at 400°F for 35 to 45 minutes, or until the squash is fork-tender.
Next, simmer the soup. Sauté the onion and carrots, then stir in the spices. Add the 2 1/2 cups of roasted squash, the roasted and peeled garlic, the vegetable broth, and thyme. Simmer, stirring occasionally, for 20 minutes, to allow the flavors to meld.
Finally, blend. Working in batches if necessary, transfer the soup to a blender and puree until smooth (an immersion blender works too!). Add the lemon juice and maple syrup and blend again. Season to taste, and enjoy!
Acorn Squash Tomato Soup With Thyme & Rosemary
Filled with fresh veggies and herbs, this acorn squash soup recipe is creamy, comforting, and SO flavorful. We love it on cold fall nights! Vegan and gluten-free.
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.This Acorn Squash Soup recipe post is sponsored byStonyfield, although the content represents my own personal opinion and experience using the product.
Cozy up with a big bowl of this creamy roasted acorn squash soup this fall. This vegetarian soup recipe is slightly curried in flavor and packed with seasonal ingredients like apples and carrots. Rich, hearty, and filling, this is one delicious acorn soup!
Butternut Squash Soup Recipe
Unleash the cozy flavors of fall with this Acorn Squash Soup recipe. Made with oven-roasted acorn squash, aromatic spices, and a touch of tangy Greek yogurt, this soup is a delightful celebration of autumn’s bounty. Fresh carrots and apples add a touch of sweetness, while curry powder, turmeric, and ginger lend a depth of warmth to this comforting bowl of goodness. The addition of creamy yogurt adds a smooth and slightly tangy finish that rounds off this beautifully balanced acorn squash soup.
Storing: Once your soup has cooled down, pour it into an airtight container, leaving some space at the top. Seal it tightly and place it in the fridge.
Reheating: When you’re ready for round two, pour your desired amount into a pot and warm it over low-medium heat. Stir occasionally to ensure it heats evenly. If the soup thickens upon refrigeration, you can add a splash of vegetable broth or water to achieve your desired consistency.
Vegan Butternut Squash And Chickpea Soup Healthy Recipe
Your acorn squash soup should stay fresh for up to 4-5 days in the fridge, provided it’s stored in a sealed container. Always give it a quick smell and visual check before reheating – freshness first!
Absolutely! Once the soup has cooled completely, pour it into freezer-safe bags or containers. It’s wise to leave about an inch of space at the top to accommodate any expansion as the soup freezes. You can store this soup in the freezer for up to 2-3 months. To reheat, thaw the soup in the fridge overnight and then warm it on the stovetop.
Yes, while fresh acorn squash provides a wonderful texture and flavor, frozen squash can be a time-saving alternative. Just make sure to thaw and drain any excess water before using.
How To Make Roasted Acorn Squash Soup
The granny smith apple adds a touch of sweetness and tartness that balances out the soup’s flavors. If you’re not a fan, you can omit it, but it might alter the soup’s final taste profile.
This roasted acorn squash is hearty and filling enough to serve by itself, and it’s so comforting! It’s delicious with some crusty bread, or served with a side salad for a fuller meal. Try it with:
No worries. Just let the soup simmer a bit longer to reduce and thicken up. If it’s too thick, you can always add a touch more broth or water.
Hearty Vegan Fall Soups
This roasted acorn squash recipe screams fall! It’s so hearty and comforting and the yogurt gives you that rich and creamy texture without all the fat and calories! This is a must make this season!
If you try this healthy-ish feel good Acorn Squash Soup recipe or any other recipe on Feel Good Foodie, then don’t forget torate the recipeand leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it onInstagramso we can repost on Stories!
Creamy, hearty and filling, this roasted acorn squash soup is one delicious fall recipe. Made with yogurt, it's a great healthy option the whole family will love.
Acorn Squash Soup Recipe
Calories: 326 kcal , Carbohydrates: 55 g , Protein: 6 g , Fat: 12 g , Saturated Fat: 2 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 8 g , Cholesterol: 4 mg , Sodium:
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